Chickpea and porcini ragu
This Chickpea and porcini ragu is a vegan version, so it can be eaten by vegetarians, vegans and those on a healthy diet. It’s very easy to make, healthy and filling – perfect for a midweek supper or lunch. Serve it with (gluten-free) pasta, brown rice or wholesome bread. Add more chilli if you like it spicy!
Ingredients
Method
- Chop the onion. Drain the chickpeas.
- Pour hot water over the dried mushrooms and let it stand for 10 minutes.
- Heat the oil and soften the onion for a few minutes. Add the garlic and stir for a minute.
- Remove the mushroom from the soaking water, roughly chop then add to the onion. Pour in the soaking water and the tin of chopped tomatoes.
- Season with salt & pepper, add some chilli flakes. Bring to the boil, then simmer for 25-30 minutes, until you get a thick sauce around the chickpeas.
- Sprinkle some chopped parsley on top just before serving.